Naurits supplies natural and alkalised cocoa powder – from standard natural grades to premium powders of a rich dark colour. This makes it possible to choose a suitable option based on the flavour, colour and cost of the finished product.
Cocoa powder is made from cocoa mass: first part of the cocoa butter is pressed out, then the remaining cake is ground and sieved. The resulting powder gives products colour and chocolate flavour. Its properties depend on fat content, fineness of grinding and, above all, the method of processing.
Natural cocoa powder keeps the natural acidity of the cocoa beans, has a light reddish-brown colour and a brighter, fruity flavour. Alkalised cocoa powder, also known as Dutch-process powder, is obtained by treatment with an alkali, which reduces acidity. As a result the colour becomes darker, the flavour milder, and the powder disperses better in liquids. The stronger the alkalisation, the darker the colour and the milder the flavour.
We offer five grades: two natural – standard and premium quality – and three alkalised, from light to dark.
GradesIC1, natural, standard quality. A natural powder, not alkalised, in standard quality. It has a lighter, reddish-brown colour and the pronounced acidity and aroma of natural cocoa, and it is a practical and economical choice for everyday applications.
ICP – natural, premium quality. A premium-quality natural powder with a clean flavour and a distinct cocoa aroma. Suitable for recipes in which it is important to keep the bright character of natural cocoa.
A6 – premium, lightly alkalised. A premium cocoa powder with light alkalisation. Milder in flavour than natural powder, with a warm brown colour and a soft, balanced taste.
A7 – medium alkalised. A medium-alkalised powder with a deeper brown colour and a mild chocolate flavour. A universal option for baking, dairy products and beverages.
A8 – premium, strongly alkalised. A premium powder of a rich dark colour with a chocolate flavour. Suitable for products that need a deep colour and a pronounced chocolate character.
SpecificationThe exact parameters, including fat content, pH and colour, are confirmed in the specification for each order, and the descriptions above are indicative. In general the natural grades IC1 and ICP have a lighter colour and a pronounced acidity. A6 is distinguished by a mild flavour and a warm brown shade, A7 has a deeper colour, and A8 is the darkest of the grades presented. The availability of a particular grade depends on the season and the lot. Tell us which grade you need and in what quantity, and we will confirm the available options.
If you want to check whether a powder suits your recipe, we can provide a sample before you order the main lot. The delivery is accompanied by the necessary documents, including the specification and a certificate of analysis.
UsesIn baking, cocoa powder is used for cakes, cookies, brownies and other confectionery. Alkalised grades give baked goods a darker colour and a mild chocolate flavour, while natural ones give a pronounced tartness. The latter also react with baking soda, which should be taken into account when developing a recipe.
In dairy products and desserts such as chocolate milk, ice cream, puddings and yoghurts, alkalised powder is valued for its mild flavour and its ability to disperse evenly in the mixture.
For cocoa drinks, hot chocolate and cocktails, solubility, colour intensity and the flavour of the finished drink are important. In confectionery production the powder is used for glazes, fillings, pastes and other products with a chocolate flavour.
The choice of grade depends on the recipe, the production technology and the desired colour of the finished product. Tell us what you produce and we will help you choose a suitable grade. On request we will provide a sample for testing.
StorageCocoa powder easily absorbs moisture and foreign odours. It should be stored in closed packaging, in a dry, cool and clean place, away from sources of moisture, direct sunlight and strongly scented products. Bags should be placed on pallets, without contact with the floor.
When working with powder it is important to avoid the build-up of dust. We take storage and transport requirements into account so that the product reaches you dry, free-flowing and with its stated characteristics intact.
PackingCocoa powder is usually supplied in multi-layer paper bags with an inner liner, 25 kg each. The bags are placed on pallets, secured with stretch film, and the corners of the load are protected for safe loading and transport.
For industrial consumers, larger bags may be available where in stock. The loading of 20- and 40-foot containers is calculated individually, taking into account weight, volume and transport requirements. The type of packing and the delivery parameters are agreed for each order.
DeliveryCocoa powder is convenient to transport as part of groupage consignments. We organise delivery of pallets by sea, rail or road – both as full containers and as small lots from the warehouse.
We offer delivery on EXW Tallinn, FOB, CIF, DAP and other Incoterms. Tell us the grade, the quantity required and the destination, and we will prepare an offer with a cost calculation.